Hi,
I'm doing a stacked gift boxes wedding cake for the middle of this month. I've looked at the very nice pictures in the gallery, and here's my question: when you stack these, exactly how is it done? Is the fondant somehow pulled underneath the cake boards/separators? I don't want to pipe a border around the base of each box, and I do see some cakes with no border like that. How do you achieve the borderless smooth look?
Hi...
First, I am NOOOO expert... so take my statements with little regard... but I answer as no one else is posting...
For me? I make three individual cakes. I use Fondant rather than buttercream. The cake is doweled just as if I were stacking a round cake.
The bottom of each of my boxes is foam core. Don't tell anyone, but when I can, I actually use the thinnest wood possible. I cover the wood in contact paper. I also use pvc which has been scrubbed, boiled, and dishwashered.
The wood leaves an ugly edge... the edge must be covered with icing and kind of looks odd when the icing is removed...
But let me tell you. The cakes are even steven.
Just saw a comment about another cake today where mention was made of cutting the cake boards smaller than the size of the layer...is that advisable here? I'm a little hesitant to put wood or styrofoam or anything like that inside a wedding cake, considering how it might be cut. Although I can imagine what a nice stable even surface that would give.
Bump...
Cake is being baked today and stacked tomorrow....!
I've cut the cake boards 1" smaller than the cake sizes...just fondant them as usual and trust that the board wll sink into the layer below if the dowels are cut a tad shorter?? (And make some royal up just in case, for an emergency border? 
)
I have done this and covered my cake boards with contact paper (both top and bottom) When I covered the cakes, I cut the fondant a little past the cake board (maybe like 1/8th of an inch?) When I placed the cake on the other cake, I took my smoother and kind of pushed on the fondant to tuck it in a little. Gave a nice clean finish. Make sure you dowel everything really well.
I also put a skewer through all the cakes, except the top tier. I leave the skewer sticking out of the bottom tiers, an inch smaller then the thickness of the top tier. I premake the hole on the BOTTOm of the top tier, but not all the way through, and then I place the top tier down on the skewer that is sticking out. This leaves the top box very clean and no holes from skewers.
(I hope that made sense)
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